This mild, creamy dressing works well with stronger tasting salad greens such as escarole, endive, radicchio, and arugula. It’s easy to make with a blender. If you like garlic, 1 clove of garlic is optional.
Makes about 1 cup of dressing.
juice of 1 lemon
2 Tbsp. balsamic vinegar
1/4 cup of extra-virgin olive oil
sea salt about 1/2 tsp. or to taste
Place all ingredients in a blender container and blend until smooth. Add a Tbsp or two of water if thinning desired.